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This can also qualify as a Vegetarian Soup Thats why you'll find it in both listings... This recipe comes from a diabetic cookbook... I've changed it a bit, but the numbers should be correct... Enjoy!!!! Roasted Vegetable Soup1 small or 1/2 med acorn squash, halved 2 med sized tomatoes 1 med sized onion, unpeeled 1 green pepper, halved 1 red pepper, halved 2 small red potatoes (optional) 3 cloves garlic, unpeeled 1 1/2 cup tomato juice 1/2 cup water 4 tsp vegetable oil (I like olive oil for this) 1 tbls red wine vinegar black pepper to taste 3/4 cup fresh cilantro, divided (optional) 4 tbls nonfat sour cream (optional) Preheat oven to 400ºF. Spray baking sheet with non-stick veggie oil. PLace squash, tomatoes, onion, peppers, potatoes and garlic on baking sheet Bake 40 minutes, removing garlic and tomatoes after about 10 minutes. Remove remaining veggies and allow to stand 15 minutes or so, until cool enough to handle. Peel veggies, discard skins Coarsely chop veggies. In food processer or blender, combine 1/2 the veggies with the tomatoe juice, 1/2 cup water, oil and vinegar. Process until smooth. Combine veggie mixture with remaining vegetables and black pepper in large saucepan. Bring to a simmering boil over med high heat, allow to heat through. stirring constantly Top each serving with cilantro and sour cream if desired... Makes 4 servings
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